Mishti Doi-Easy Stir and Set Recipe

The easiest recipe of Mishti Doi! Just 3 ingredients and five minutes to make this epic Bengali dessert! No boiling and cooling of milk, no starter to set the yogurt. Just stir only 3 ingredients and leave overnight to set!

This is one of the most popular Bengali desserts right alongside Rasgullas and Sandesh. The word Mishti means sweet and Doi means yogurt in Bengali, so the name of the dessert is simply Sweet Yogurt or Mishti Doi.

The traditional recipe requires boiling and thickening of the milk and then cooling it down and adding the ‘starter’ and leaving it overnight to set. This is one of the easiest recipes as all you need to do is mix only three ingredients and leave to set-no boiling and thickening of milk or adding any ‘starter’.

I made this when I had some friends over at my house for dinner. I doubled the recipe and it was enough for 24-26 people. I have set it many times in my copper handis as well as regular oven safe casseroles.It sets well each time. This recipe has been shared by my friend Poulomi. Since we are both from Kolkata, we both appreciate and love Bengali desserts. My very popular Mango Mousse without eggs gelatin or agar agar is another recipe that was shared by her which is also a very easy stir and set kind of recipe. Some of my other very easy dessert recipes are-Mango Ice Cream-No Churn No EggsKalakand- 3 Ingredient, One pan, Microwave RecipeBadaam Ki Barfi with Almond Flour  and Instant Shahi Tukra.

Here is the written recipe followed by the step by step pictorial one-

Mishti Doi-Easy Stir and Set Recipe

Aanchal Gupta

The easiest recipe of Mishti Doi! Just 3 ingredients and five minutes to make this epic Bengali dessert! No boiling and cooling of milk, no starter to set the yogurt. Just stir and leave overnight to set!

5 from 2 votes

Prep Time 5 minutes
Setting time 12 hours
Total Time 5 minutes

Course Dessert, Indian Dessert, Indian Sweets, Mithai, No bake dessert, No cook recipe
Cuisine Indian

Servings 12

Equipment

  • 1 blender/mixer
  • 1 can opener
  • 12 kullads/ramekins/clay pots

Ingredients

  

  • 16 oz 450 gms/2 cups Plain Yogurt Full fat preferred
  • 14 oz 396 gms /1 can Condensed milk
  • 12 oz 354 ml / 1 can evaporated milk
  • 1 tsp Rose water optional

Instructions

 

  • Preheat oven to 450F
  • Mix all ingredients in a blender and blend till frothy on top
  • Pour the mix into oven safe small earthen clay pots,baking pan,copper pot or aluminum foil tray
  • Press CANCEL or TURN OFF the oven(this is very important) BEFORE putting the clay pot/baking pan/copper pot or aluminum foil tray into the oven
  • Leave overnight and do not open the oven
  • The yogurt should be set. Cover and chill before serving

Notes

It is very important to preheat oven and then to TURN IT OFF just before putting the baking dish into the oven. We are not baking the yogurt, just providing a warm place for the yogurt to set. If using small individual containers- place on two baking sheets and put them on the the topmost rack. Rose water is optional but it gives it a very authentic flavor.Covering the containers in the oven is not required.

Keyword 3 ingredient mishti doi, 3 ingredient recipe, condensed milk mishti doi, evaporated milk mishti doi, no cook mishti doi recipe
Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

In 16 oz/450 gms/2 cups of yogurt

Add 1 can condensed milk

1 can evaporated milk

1 tsp rose water

Blend till frothy on top

Pour into individual containers or in a baking pan

Preheat oven to 450F,turn off the oven and THEN place the baking pan in the oven

If using individual pots, place on two baking trays and place on the topmost rack in the oven

Closeup of how I placed my small pots on two baking trays on top rack

Perfectly set the next morning

Cover with foil and chill before serving

Enjoy cool Mishti Doi

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16 Responses

    • Aanchal Gupta

      Hi Pervin, evaporated milk comes in a can like condensed milk, though not sweet. It’s basically thickened milk with a slight caramel color. Maybe you can take some full fat milk and thicken it on low. That will give the slight caramel color. The reduced milk should not exceed 12 oz/354 ml. Your Doi may not set if you change the proportions. Hope you will try it out and please share your feedback. Thanks for visiting my blog.

    • Aanchal Gupta

      Hi Sangeeta, Evaporated Milk comes in a can like condensed milk, except it’s not sweet and as thick. Think of it as thickened milk or ‘Kara hua Doi’ with a slight caramel color. Evaporated milk is readily available in all grocery stores next to condensed milk. If evaporated milk is not available in a can, thicken some full fat milk on low. That should work.

  1. Saheda Rahman

    Hello, what a beautiful recipe! Would love to know where you got the small clay pots from? I live in the U.K. and it’s very hard to find them here !

    • Aanchal Gupta

      Thanks Saheda, I bought these in India many years back from Cottage Emporium in Kolkata. Similar ones are available on Amazon as well

  2. Seema

    5 stars
    Excellent recipe! Easy and quick to make. Came out perfect and enjoyed by all. Thanks a lot!
    I will be making another batch and serve with rasogolas and relish the Kolkata feel.

    • Aanchal Gupta

      Thank you Seema for sharing your feedback. So happy to hear the Mishti doi was enjoyed by your family. It really is a quick and easy recipe and certainly brings back the Kolkata vibes.

  3. Sanober Ayoob

    so what is the consistency of mishti doi? is it like vanilla pudding or room temperature cheesecake
    and what is the true original flavor of mishti doi in Bengal?

    • Aanchal Gupta

      It’s like thick homemade yogurt or Greek yogurt. The original flavor is sweetened yogurt, definitely not vanilla flavored. Not even caramel flavor but has a slight brown tint from thickening the milk.

  4. Mila

    Hi
    I really liked the recipe and it came out perfect each time. What if I wanted to bring the caramelised color with it? What should i add?

    • Aanchal Gupta

      Hi Mila, thanks for sharing your feedback. Evaporated milk does provide a little bit of caramelized color and the mishti doi back home has a slight brown color, similar to what we get with evaporated milk. You can try a tbsp of caramelized sugar for color but not too much as that might change the taste. I would love to hear back if you do add some caramelized sugar and what it does to the taste and color.

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